Welsh Rabbit On Toast Recipe
Ingredients
| Butter/Margarine | 4 Teaspoon | |
| Shredded sharp Cheddar cheese | 4 Cup (16 tbs) | |
| Worcestershire sauce | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| 2 eggs, lightly beaten | ||
| 1 cup flat beer or ale, at room temperature | ||
| 8 to 12 toasted French bread slices | ||
Directions
In 2-quart microproof casserole, melt butter on HI (max. power) 1 minute.
Add cheese, Worcestershire, salt, paprika, dry mustard, and cayenne; mix thoroughly.
Cook, covered, on 50 (simmer) 6 minutes, stirring once during cooking time.
Stir small amount of hot cheese mixture into the beaten eggs, then slowly add to hot mixture; stir briskly.
Gradually stir in beer, blend well.
Cook, covered, on 50 (simmer) 3 minutes.
Stir well.
Cook, covered, on 50 (simmer) 3 minutes longer.
Remove from oven.
Beat briskly with whisk to blend thoroughly.
Serve over toasted and buttered French bread.
Add cheese, Worcestershire, salt, paprika, dry mustard, and cayenne; mix thoroughly.
Cook, covered, on 50 (simmer) 6 minutes, stirring once during cooking time.
Stir small amount of hot cheese mixture into the beaten eggs, then slowly add to hot mixture; stir briskly.
Gradually stir in beer, blend well.
Cook, covered, on 50 (simmer) 3 minutes.
Stir well.
Cook, covered, on 50 (simmer) 3 minutes longer.
Remove from oven.
Beat briskly with whisk to blend thoroughly.
Serve over toasted and buttered French bread.
Chef
